Autumn Harvest Vegetable Soup
By
Amy Herald
@Meave
10
A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!
Ingredients
- 1
- yellow squash
- 1
- sweet potato
- 1 large
- onion
- 1 stalk(s)
- celery
- 2 clove
- garlic
- 2
- carrots
- 1
- white potato
- 1 1/2 tsp
- salt
- 1/4 tsp
- pepper
- 1 tsp
- 1 tsp. thyme
- 2 Tbsp
- fresh chopped parsley
- 2 Tbsp
- olive oil
- 2+ c
- chicken stock (as needed)
How to Make Autumn Harvest Vegetable Soup
- 1Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
- 2Roast, covered, at 350 degrees until the veggies are completely soft and tender.
- 3Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.
About Autumn Harvest Vegetable Soup
Course/Dish: Chicken Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #roasted, #puree, #chicken broth, #olive oil, #soup, #autumn harvest vegetable, #root vegetable
